Roasted Tomato, Haloumi, and Mint Salad

This was something I created a little while back with Gourmet Garden. It’s no secret I adore haloumi, and with a minty dressing, I’d just about do anything for anyone. The roasted tomatoes are a little change from fresh, but work so well with the ingredient combination, and I like to squish them so their juices run out and mingle with the minty dressing…

I nearly ate this whole thing when I first made it. And I made enough for four people.

Roasted Tomato, Haloumi, and Mint Salad

1 block haloumi, sliced

1 bag spinach

1 punnet cherry tomatoes

A few slices of red onion

1 handful fresh mint

1/2 handful fresh parsley

¼ cup raw honey

4 tablespoons apple cider vinegar

2 tablespoons olive oil

Cracked black pepper

SERVES 4

Step 1
Preheat oven to 200C. Spray a baking tray with oil, add cherry tomatoes and a pinch of salt. Bake tomatoes 20 minutes or until just starting to collapse.

Step 2
Either fry haloumi strips or heat them under the grill until golden brown and crispy. Arrange on a plate with the spinach and onion.

Step 3
For the dressing whisk honey, chopped mint and parsley together in a small bowl. Whisk in vinegar, oil and cracked black pepper. Taste and adjust to your liking – extra honey is good!

Have not tried halloumi with mint… must be rectified! Have already got 5 different types of cheese in the fridge, so sadly, it will have to wait until next week for experimentation. T'will be a long wait! Hugs xx